Sauce 'Caesar': recipe and secrets

Salad "Caesar" in recent years has become a real classic - if before in cafes and restaurants the most popular salads were "Olivier" and "Herring under a fur coat", but now this salad is in the first place.

Everyone loves him. And not in vain - it is light, tasty, spicy. And it looks very beautiful.

It would seem that the salad consists of the most common ingredients - chicken fillet, lettuce, croutons, cheese ... But the whole secret is in the sauce.

How to make sauce "Caesar" by yourself? There are a lot of recipes, as well as any dish that fell in love with the general public. However, there are several points that remain common to all of these recipes.

For example, it would seem, a simple moment - the sauce should be fresh. Not just fresh from the store, but just cooked - along with the salad itself. Although the sale of special sauces for "Caesar", still it is not quite that.

And the eggs used for the sauce, do not have to cook for 10 minutes, as usual. Enough to boil the water, put eggs in there, and after a minute remove from the fire. But do not immediately fill with cold water, and leave for a couple of minutes. They are exactly what we need.

And, of course, the real Caesar sauce (a classic recipe, of course) is not prepared without half a teaspoon of Worcester (or Worchester) sauce. In less classical recipes, it is replaced with balsamic or even soy sauce, but it's worth remembering that Worcester is completely unique to the taste, so the piquancy of our final product depends largely on it.

All the ingredients for the sauce should be slightly chilled, not only that from the refrigerator, but cool from them, it should be.

So, the sauce "Caesar". The recipe is the first and the main one.

We need:

- two eggs (we only need yolks);

- one third of a glass of olive oil;

- two tablespoons of lemon juice (this is about half a lemon juice);

- one teaspoon of mustard;

- 50 gr. Parmesan cheese;

- Worcester sauce - about one teaspoon;

- pepper and salt to taste, pepper preferably freshly ground;

- garlic - can be dried, one teaspoon or one denticle - then it will have to be rubbed.

Mix well the yolks, mustard, garlic and sauce. Then gently, with a thin stream, pour olive oil. If you pour in quickly and a lot, it may not mix until homogeneous with the rest of the ingredients. Next - we introduce into the mass Parmesan cheese. You can even blend with a blender for homogeneity. Lastly, add lemon juice and salt-pepper.

Sauce "Caesar": the recipe is second, but not less tasty and piquant

The difference of this recipe from the first is small - there are anchovies in it. Sauce "Caesar" with anchovies has a very specific taste, some like it, some do not. But try it, of course, is worth it. You need to grind them and combine them with the egg yolk - at the very beginning of cooking. Usually, the fillet of four anchovies is enough for the amount of products from this recipe. Worchester sauce has a taste, as many people note, something reminiscent of anchovies, so in this recipe, it will well offshine their taste.

Sauce "Caesar": a recipe (or rather - variations of recipes) with interesting additions

For example, some housewives add capers - grated, 3-4 pieces, added at the very end, with salt and pepper. Or onions - one tablespoon of very finely chopped.

Someone adds lime juice instead of lemon juice. It turns out a little bit more astringent.

Fans of spicy dishes surely like the sauce with the addition of Tabasco - it's important not to overdo it, 1-2 drops.

This salad dressing inspires culinary experiments of even not very experienced housewives. Prepare the semblance of this sauce in a quick way - whip one blubber of canned fish (tuna, for example) with mayonnaise and garlic. Of course, it is very remotely resentful of the classic sauce recipe, however, many find it interesting.